Tuesday, March 9, 2010
I love pasta! I also know that swim suit season will be here soon!!!!! So I came up with a healthy version of spaghetti carbonara.
1 box of whole wheat spaghetti
5 slices of turkey bacon, chopped
3 garlic cloves minced
1/2 cup of dry white wine (or 1/2 cup of chicken stock)
1 cup of peas, thawed
3/4 cup of egg beaters
1/2 cup of grated parmesan cheese
1/4 cup fresh parsley chopped
1 Tbsp. of dried basil (or 3 Tbsp chopped fresh)
1/4 cup of sun dried tomatoes, chopped
2 Tbsp. of olive oil
salt and pepper
Cook the pasta in salty water according to the directions on the box. (Remember, the only chance you get to season the pasta itself is during the cooking time). While pasta is cooking, add oil to a skillet. Cook the turkey bacon until slightly crisp. Add the wine and peas and simmer for 2 minutes. In a separate bowl, whisk the egg beaters. Stir in the parmesan cheese. Drain the hot pasta and return to pot. Add the bacon egg mixture and stir until hot spaghetti slightly cooks the egg mixture. Toss in parsley, basil, and sun dried tomatoes.